Hello everyone, I hope you all enjoyed and or are still enjoying your Easter Holiday….On Easter Sunday I was invited by my friend/neighbor to go to her Church to follow Easter Sunday Mass, and I had a wonderful time and truly enjoyed the whole experience. My Easter is actually this coming Sunday on April 8th, so I will be posting one more post this week with the Greek Easter Cookies and then taking a few days off from blogging to enjoy my Easter and my birthday which is actually today. 🙂 Happy Birthday To Me!! hehehe
Seafood is something that I am very picky about, I don’t eat much fish but the ones I do eat, I love!!. I went to the fish market the other day and picked up two Calamari Tubes for dinner. I don’t know if your able to find Calamari Tubes in your area, but if not you can still use this recipe to stuff the smaller size.
When I first came across this recipe many years ago, I was really not up to the whole challenge of holding a Calamari uxxxx,,but with time, I went passed the “I’m not doing that” stage and just did it. 🙂
OVEN BAKED CALAMARI TUBES WITH RICE, FETA CHEESE & DILL STUFFING (KALAMARI GEMISTO STO FOURNO)
- 2 Large Calamari
- 1 1/2 cup Feta Cheese cubed
- 1/2 fresh Dill chopped
- 1 Egg
- 1/2 cup White Long Grain Rice
- 1 Onion chopped
- 1 Garlic Clove crushed
- 3/4 cup Olive Oil
- 1/2 cup White Dry Wine
Chop the Tentacles into small pieces.
In a small frying pan add a bit of olive oil and fry tentacles, garlic, onion for about 10 minutes and then set aside to cool off.
Once the tentacles have cooled off add rice, feta, egg, dill, salt and pepper and mix. (you can add fresh tomatoes into the mix to give it a bit of a sweet taste and color)
Add 2 tablespoons of Olive Oil.
Take one Calamari tube at a time and start to stuff with the mix, but be sure not to stuff all of it, leave some room towards the end so that you can sew/close off the opening with a toothpick. Once done with the stuffing take a toothpick and close off the opening of the Calamari.
Pour the remaining olive oil and wine over the Calamari and bake for 1 hour or until golden brown.